这里有另一道XO酱食谱，XO酱不但能沾来吃，还能淋在料理里成另一道美味的菜肴哦！
Always overcook the meat or didn't get the gravy right? No more excuses, here is the best recipe you can follow:
Ingredients | 材料:600g pork belly |五花肉600克, 1 tbsp oyster sauce |黑酱油 1⁄2汤匙, 80g peanut (soaked) |花生80克（浸泡）, 2 whole garlic |蒜头2大粒, 1.2 litre water |清水1.2公升, some starch for thickening |适量粟粉水勾芡

Seasoning |调味料 : 3 tbsp soy sauce |生抽3汤匙, 1⁄2 tbsp dark soy sauce |蚝油1/2汤匙 , 1 tbsp rock sugar |冰糖1汤匙, dash of salt |盐少许
Method | 做法:
1. Boil peanut with water and then simmer in low heat for 1 1⁄2 hour.
将花生和清水预先放入锅中煮滚后转小火继续煮1 1⁄2小时。

2. Blanch pork belly in boiling water with skin facing down for 5 minutes; and then pinch holes on the skin and colour with dark soy sauce, set aside for 30 minutes. (pic 1-3)
花肉皮向下放入沸水中煮5分钟，取出在皮表面用插针刺上小洞，然后涂抹少许黑酱油，置放1⁄2小时使之上色。（图1-3)

3. Sear pork belly in hot oil with skin facing down until golden brown; and then rinse with water. (pic 4)
将花肉皮朝下以少许油煎至金黄，然后取出以清水冲洗油质。(图4）

4. Put pork belly into peanut soup, boil with garlic and seasoning for 40 minutes or until meat softens. (pic 5-8)
花肉放入花生汤中连同蒜头和调味料，一起煮40分钟至肉软，汤汁浓稠。（图5-8）

5. Thicken with starch and serve.
最后以粟粉水勾芡便可。

原食谱来自：美味风采 Oriental Cuisine